Summary

Ingredients

• 1 kg asparagus
• salt
• 2 cans crabs (in brine)
• 250 g rice
• 250 ml water (asparagus water)
• 250 ml cream
• 2 teaspoons cornstarch
• 1 teaspoon lemon juice
• Parsley, chopped
• some cold water
• Possibly sauce thickener, lighter, if necessary

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Instructions

1. Peel the asparagus and cut off the woody ends. Then cut into pieces approx. 3 cm long and cook in the boiling salt-sugar-water for approx. 20 minutes. Then collect about 250 ml of the asparagus water and save for the sauce.
2. In the meantime, drain the crabs on a colander. Cook the rice according to the instructions on the packet.
3. For the sauce, bring the asparagus water with the cream to the boil in a saucepan that is not too small. Mix the cornstarch with a little cold water, add to the boiling liquid and stir well. Add the asparagus pieces and the crabs to the sauce and season with salt, pepper, sugar, lemon juice and nutmeg. If the sauce is not thick enough, you can tie it with a light sauce thickener if necessary. Just before serving, fold in the herbs. Arrange on plates with the rice and serve.